CN107164094A - Hyperchromic flavouring proline maillard reaction thing preparation method and applications - Google Patents

Abstract

The present invention provides a kind of hyperchromic flavouring proline maillard reaction thing preparation method and applications, it uses reactant aqueous solution system, a certain proportion of proline is added in Maillard reaction tank, reduced sugar and catalysts, in certain reaction temperature, time, Maillard reaction is carried out under the conditions of pH, the proline maillard reaction thing of the hyperchromic flavouring of industrial production, improve the acid number of proline maillard reaction thing, reduce the defects such as its moisture absorption, applied in reconstituted tobacco and its eggplant clothing, improve its outward appearance and organoleptic quality, coordinate flue gas, make the soft exquisiteness of flue gas, reduce flue gas excitant, improve aesthetic quality, and make its outward appearance close to cigar appearance color, naturally it is uniform, process conditions are gently easy to operate, it is with low cost.

Description

Preparation method and application of proline Maillard reactant for color enhancement and aroma enhancement

technical field

The invention relates to the technical field of cigarette additives, in particular to a preparation method and application of proline-Maillard reactants for color enhancement and aroma enhancement.

Background technique

Maillard reaction flavors have always been extremely important and valuable flavors in tobacco and food, and Maillard reactants are widely used in tobacco flavors. Maillard reactions may occur in tobacco during the process of conditioning, aging, processing and smoking. With the improvement of people's health awareness, the difficulties faced by cigarette factories in solving the problem of reducing the amount of cigarette tar while maintaining or satisfying the availability of cigarette smoking have become increasingly prominent. As one of the important ways to form the characteristic aroma of tobacco, the Maillard reaction has been favored for its application in tobacco flavoring. The aroma produced by the reaction is also different according to the sugar source and nitrogen source, and a large amount of heterocyclic aroma compounds are produced by the reaction, which can improve the smoke of cigarettes.

Reconstituted tobacco can be used as a raw material for tobacco products to replace natural cigar wrappers, and has been widely used as a raw material for cigarettes. Cigar-shaped cigarettes combine the advantages of cigars and flue-cured tobacco to form a rich and full-bodied cigar and pure and comfortable flavor characteristics of flue-cured tobacco, creating a modern classic Chinese cigar category that is different from cigars and flue-cured tobacco. In the prior art, ordinary cigarette paper (wrapper) only plays the role of wrapping shredded tobacco and providing appearance and visual effects. Usually, in order to meet the normal operation of high-speed cigarette machines, the focus of cigarette paper production is to consider physical properties. In the selection of raw materials, all-commercial pulp board is used; in the production process, the requirements of physical indicators and combustion performance are met by controlling the ratio of different raw materials and beating degree and adding appropriate amount of calcium carbonate and combustion improver in the production process of cigarette paper. ; But these are comparatively limited to the improvement of cigarette quality. As we all know, the so-called smoking is actually the smoke produced after the shredded tobacco is burned, and the wrapper is the carrier of the shredded tobacco. The difference between cigarette paper and other cigarette materials is that it will participate in the burning of cigarettes. Cigarette paper produced from commercial pulp boards has the problem of producing more woody gas and pungent sensation during the burning process of cigarettes, which affects the pure smell of cigarette smoke.

Synthetic pigments are bright in color, strong in coloring power, and diverse in hue, but they have a major disadvantage, that is, they are toxic (including toxicity, diarrhea, and carcinogenicity). Natural pigments have been widely valued and extensively studied because of their advantages such as the color close to the natural color of food and the safety and reliability compared with synthetic pigments. The spices produced by the Maillard reaction are internationally considered to belong to the category of natural flavors, and are recognized as generally recognized as safe products (GRAS) by the US Food and Drug Administration (FDA).

The Chinese patent application with publication number CN101411543 discloses a method for preparing tobacco flavors, which involves reacting carbohydrates with amino acids to prepare tobacco flavors. In the method, the Maillard reaction product between sugar and amino acid is used as the flavor for tobacco, which has the effect of increasing flavor. The Chinese patent application with the publication number CN101637305A discloses a method for preparing tobacco flavors by using the Maillard reaction. It reacts glucose, compound amino acids and special directional flavor-enhancing tobacco powder extract, which has chocolate and roasted flavors. Tobacco spices, etc. The source of raw materials in this method is complicated, the cost is relatively high, and the flavor type of the prepared spice is relatively single, so it is difficult to be widely used in cigarettes. Other Maillard reaction spices with complex sugar sources and nitrogen sources have complex sources of raw materials and high costs. The prepared Maillard reaction products have complex components, are difficult to purify, and cause greater irritation to smoke. Authorized invention patent ZL201310268308.X discloses a method for preparing tobacco flavor by regulating the Maillard reaction, in which amino acid and glucose are mixed and dissolved in water at a mass ratio of 1:2 to 1:6 to obtain an initial mixed solution. The mass concentration of glucose in the mixed solution is 10% to 20%, the pH is 8 to 12, and the temperature is controlled at 105°C to 120°C for 0.5 to 1 hour; add L-ascorbic acid and continue to react at 105°C to 120°C for 0.5 to 1 hour. The Maillard reaction flavor for tobacco is prepared, and the Maillard reaction flavor has the defects of high polysaccharide content, complex components, high viscosity, strong moisture absorption and almost no coloring ability. The existing proline Maillard reactants are reported as propylene glycol/water system, the ratio of amino acid and sugar is usually 1:2～1:1.2, and the catalyst is ammonia water, hydroxybutyl anisole or tert-butyl terephthalate Phenol, etc., the reactant has the defects of high polysaccharide content and high moisture absorption when it is applied, and in the report of the known proline Maillard reactant, its acid value is not high, and there is no proline Maillard Reports on the color and aroma of the reactants, and the improvement of the appearance and sensory qualities of reconstituted tobacco leaves and their wrappers.

Contents of the invention

The object of the present invention is to provide a kind of preparation method and application of proline Maillard reactant of color and aroma enhancement, adopt aqueous solution reaction system, add a certain proportion of proline, reducing sugar and reaction in Maillard reaction tank Catalyst, carry out Maillard reaction under certain reaction temperature, time, pH condition, the proline Maillard reactant of industrial production color enhancement, has improved the acid value of proline Maillard reactant, has reduced Its moisture absorption and other defects are applied in reconstituted tobacco leaves and their wrappers to improve their appearance and sensory quality, coordinate the smoke, make the smoke soft and delicate, reduce the irritation of the smoke, improve the sensory quality, and make the appearance close to The appearance and color of cigars are natural and uniform, the process conditions are mild and easy to operate, and the cost is low.

The present invention is realized through the following technical solutions:

A kind of preparation method of proline Maillard reactant of color-enhancing and aroma-enhancing, comprises the steps:

(1) Raw material preparation; prepare the Maillard reaction substrate, catalyst and water, wherein the Maillard reaction substrate is proline and sugar source, the sugar source is reducing sugar or complex sugar source, and the complex sugar source is coffee bean extraction compound of reducing sugar and fermented coffee bean extract; when the sugar source is reducing sugar, the molar ratio of proline to reducing sugar is 2 to 8:1; when the sugar source is complex sugar source, the proline and compound The mass ratio of the sugar source is 2-5:1, the catalyst accounts for 0.2-6% of the mass of the Maillard reaction substrate, and the mass ratio of water to the reaction substrate is 1-10:1;

(2) Industrial production: first add water to the reaction tank, start the stirring motor, heat to 50-60°C, add proline and sugar source in a certain proportion in turn, stir fully, and then add the catalyst until completely dissolved; During the process, the process conditions of the Maillard reaction tank are set at a temperature of 92-180°C, the stirring motor is kept on, and the reaction time is 3-24 hours;

(3) Finished product: After the reaction, the reactant is naturally cooled to 35-40°C in the reaction tank, filtered through a sieve of 80-100 mesh, filled with a specification of 25+0.1 kg/barrel, and stored at room temperature and protected from light.

Further, the preparation method of the fermented coffee bean extract is as follows: the mass ratio of coffee bean coarse powder to water is 1:10-50, and gentiobiase, endocellulase, exocellulase , neutral and alkaline proteases, and active dry yeast Luxie rosacei according to the mass ratio of 0.1-0.3:0.5-1:0.5-1:0.5-2:0.5-1:0.5-1, stir evenly, and add coffee beans to the coarse powder Carry out compound fermentation, the fermentation conditions are pH 6-10, 28-38°C, time 2-12h, then 90-95°C constant temperature water bath reflux extraction 1-3 times, combine the filtrate, concentrate under reduced pressure to a relative density of 1.1-1.3, ready-made Obtain the fermented coffee bean extract.

Further, the active dry yeast and enzymes are food grade, the enzyme activity of gentiobiase is 100-10000u/g, endocellulase, exocellulase, neutral and alkali The enzymatic activity of the protease is 20,000-200,000 u/g, and the compound enzyme and active Dried yeast rushii account for 0.1-0.5% of the mass of the coffee bean meal.

Further, when the complex sugar source is a compound of reducing sugar and fermented coffee bean extract, the mass ratio of the total amount of reducing sugar to fermented coffee bean extract is 1:1, if there are two or two kinds of reducing sugar Above, each kind of reducing sugar is equal mass ratio.

Further, the reducing sugar is one or any combination of glucose, xylose, galactose, arabinose, maltose, white sugar, brown sugar, caramel, and corn syrup, all of which are above food grade.

Further, the catalyst is one or more of ammonia water, α-methylbenzaldehyde, formaldehyde, acetaldehyde, propionaldehyde, isovaleraldehyde, and vitamin C.

The present invention also provides an application of proline Maillard reactant for color enhancement and aroma enhancement in reconstituted tobacco leaves, which is added during the coating process of reconstituted tobacco leaves, and the addition amount is 0.05-1%, which can improve the appearance and sense of reconstituted tobacco leaves Quality, coordinated with the smoke, reducing the irritation of the smoke, enriching the smoke, making the appearance and color close to cigar smoke, natural and uniform.

The present invention also provides an application of Proline Maillard reactant for color enhancement and aroma enhancement in wrappers. The coating addition amount is 2-12%, which can improve the appearance and sensory quality of wrappers, harmonize with smoke, reduce The smoke is irritating and rich, making the appearance and color close to cigar smoke, natural and uniform.

The beneficial effects of the present invention are:

(1) Maillard reaction produced by proline and reducing sugars such as glucose and xylose in a molar ratio of 2 to 6:1, the color of the product is dark brown and black, the sugar content is less, the viscosity is reduced, and the moisture absorption is reduced. The aroma is richer and the quality is improved;

(2) The Maillard reaction product of proline and complex sugar source-fermented coffee bean extract, adopts gentiobiose, endocellulase, exocellulase, neutral and alkaline protease, Active aromatized Lushi dry yeast and other compound fermented coffee bean extracts have a compound and synergistic effect, increase esters, increase aroma, and transform glycoside aroma substances, transform and decompose macromolecular cell wall substances such as cellulose and protein that are not conducive to flavor absorption. Glucose, free amino acids, small molecular substances, etc., release more aroma-causing substances or their aroma precursors, as well as biologically active ingredients such as coffee natural pigment components, antioxidants, etc., and then carry out the Maillard reaction of natural substrates, of which A certain amount of other reducing sugars can also be added to prepare proline color-enhancing and flavor-enhancing Maillard reaction products, which have roasted coffee aroma, rich aroma, and certain brown-black coloring ability;

(3) The reaction catalyst of proline and complex sugar source has the functions of adjusting pH value, promoting reaction, and increasing the antioxidant stability of proline Maillard reactant;

(4) The application of the color-enhancing and aroma-enhancing proline Maillard in reconstituted tobacco leaves and wrappers to improve the appearance and sensory quality has well solved the problems of affecting the smoking quality caused by the use of food coloring in the current process, It can improve the appearance and sensory quality of reconstituted tobacco leaves and wrappers, coordinate the smoke, neutralize the alkalinity of the smoke, reduce the irritation of the smoke, soften the smoke, enrich the aroma of the smoke, and make the color of the reconstituted tobacco leaves natural and uniform. The clothes are a noble and elegant dark brown-black color, which is close to the color of cigars. The acid value of common Maillard reactant, according to reports, is all below 1, and the acid value of proline Maillard reactant of the present invention can reach 25.1, is applied in reconstituted tobacco leaf and wrapper, can play a role And the alkalinity in the smoke, soften the smoke and reduce the irritation of the smoke.

The process condition of the present invention is simple and mild, the existing production equipment can be directly used without modification, the raw materials used are natural, environmentally friendly and harmless, and have great industrial application prospects.

Description of drawings

Fig. 1 is the total ion flow chromatogram of the volatile components of the color-enhancing and aroma-enhancing proline Maillard reactant sample prepared by the present invention;

Figure 2 is the total ion spectrum of the proline Maillard reactant control.

detailed description

The technical solutions in the present invention will be clearly and completely described below in conjunction with specific embodiments.

Example 1

A kind of preparation method of proline Maillard reactant of color-enhancing and aroma-enhancing, specifically comprises the following steps:

(1) Raw material preparation; Proline and sugar source are used as Maillard reaction substrate, and sugar source is glucose in the present embodiment, by the molar ratio of proline and glucose 3:1, and reaction catalyst is ammoniacal liquor, accounts for Maillard reaction. 0.6% of the mass of the reaction substrate, the mass ratio of water to the reaction substrate is 1.5:1;

(2) Industrial production: first add water to the reaction tank, start the stirring motor, heat to 50°C, add proline and glucose in turn, and stir thoroughly until they are completely dissolved, then add ammonia water; during the reaction, set the Mela The process conditions of the German reaction tank are temperature 98°C, the stirring motor is kept on, and the reaction time is 6h;

(3) Finished product: After the reaction, the reactant is naturally cooled to 35°C in the reaction tank, filtered through an 80-mesh screen, filled with a specification of 25+0.1 kg/barrel, and stored at room temperature and protected from light.

This embodiment also provides an application of the above-mentioned proline Maillard reactant for color enhancement and aroma enhancement in reconstituted tobacco leaves and wrappers, which is added during the coating process of reconstituted tobacco leaves, and the addition amount is 0.05%; applied to wrappers , the coating addition amount is 8%, which can improve the appearance and sensory quality of reconstituted tobacco leaves and wrappers, coordinate with the smoke, reduce the irritation of the smoke, enrich the smoke, soften the smoke, reduce the alkalinity of the smoke, and make the appearance The color is close to cigar smoke, natural and uniform.

Example 2

A kind of preparation method of proline Maillard reactant of color-enhancing and aroma-enhancing, specifically comprises the following steps:

(1) Raw material preparation; configure according to the mass ratio of proline and fermented coffee extract as 2:1; the reaction catalyst is a certain proportion of ammonia water and vitamin C, accounting for 0.2% of the quality of the above-mentioned proline and fermented coffee extract %, the mass ratio of water and reaction substrate is 2.8:1;

(2) Industrial production: first add water to the reaction tank, start the stirring motor, heat to 55°C, add proline and fermented coffee extract in turn, stir thoroughly until completely dissolved, then add catalyst ammonia water and vitamin C ( The mass ratio is 1:0.5); during the reaction process, the process condition of the Maillard reaction tank is set to a temperature of 125°C, the stirring motor is kept on, and the reaction time is 7h;

(3) Finished product: After the reaction, the reactant is naturally cooled to 38°C in the reaction tank, filtered through a 90-mesh screen, filled with a specification of 25+0.1 kg/barrel, and stored at room temperature and protected from light.

The preparation method of the fermented coffee bean extract is as follows: the mass ratio of coffee bean coarse powder to water is 1:25, and the extract is prepared by gentiobiosaccharase, endocellulase, exocellulase, neutral and alkaline Compound fermentation with protease, active dry yeast of Roosevelt and other enzymes (both active dry yeast and enzymes are food grade, the enzyme activity of gentiobiase is 1000u/g, and the enzyme activity of other enzymes is 100,000 u/g; the mass ratio is 0.3:0.5:0.5:0.5:0.5:1; the compound enzyme and active Dried Yeast Lushii account for 0.2% of the mass of coffee bean meal), stir evenly, at pH 9, 30°C Under the conditions, incubate and ferment for 6 hours, reflux and extract twice in a constant temperature water bath at 95°C, combine the filtrates, concentrate under reduced pressure to a relative density of 1.15, and obtain fermented coffee bean extract.

The application of the color-enhancing and aroma-enhancing proline Maillard reaction product in reconstituted tobacco leaves and wrappers is added during the coating process of reconstituted tobacco leaves, and the addition amount is 0.06%. When applied on wrappers, the coating addition amount is 9 %, can improve the appearance and sensory quality of reconstituted tobacco leaves and wrappers, harmonize with smoke, reduce the irritation of smoke, enrich the aroma of smoke, have the aroma of roasted coffee, and the appearance and color are close to cigars, natural and uniform.

Example 3

A kind of preparation method of proline Maillard reactant of color-enhancing and aroma-enhancing, specifically comprises the following steps:

(1) Raw material preparation; proline and complex sugar source are configured according to a mass ratio of 3:1, and the complex sugar source is a compound of xylose and fermented coffee bean extract in an equal mass ratio; the reaction catalyst is ammonia water, α -tolualdehyde, accounts for 2% of Maillard reaction substrate quality, and the mass ratio of water and reaction substrate is 4.2:1;

(2) Industrial production: first add water to the reaction tank, start the stirring motor, heat to 58°C, add proline and complex sugar sources in a certain proportion in turn, stir fully, and then add the catalyst until it is completely dissolved; the reaction process , set the process conditions of the Maillard reaction tank at a temperature of 165°C, keep the stirring motor turned on, and the reaction time is 8 hours;

(3) Finished product: After the reaction, the reactant is naturally cooled to 35-40°C in the reaction tank, filtered through a 100-mesh screen, filled with a specification of 25+0.1 kg/barrel, and stored at room temperature and protected from light.

The preparation method of the fermented coffee bean extract is as follows: the mass ratio of coffee bean coarse powder to water is 1:25, and the extract is prepared by gentiobiosaccharase, endocellulase, exocellulase, neutral and alkaline Compound fermentation with protease, active dry yeast of Roosevelt and other enzymes (both active dry yeast and enzymes are food grade, the enzyme activity of gentiobiase is 10000u/g, and the enzyme activity of other enzymes is 150,000 u/g; the mass ratio is 0.1:0.5:0.5:1:1:1; the compound enzyme and active Dried Yeast Rhododromyces account for 0.4% of the mass of the coffee bean meal), stir evenly, and put it under the conditions of pH10 and 36°C , incubated and fermented for 10 hours, refluxed and extracted three times in a constant temperature water bath at 93°C, combined the filtrates, concentrated under reduced pressure to a relative density of 1.18, and obtained fermented coffee bean extract.

The embodiment of the present invention also provides an application of proline Maillard reactant for color enhancement and aroma enhancement in reconstituted tobacco leaves and wrappers, which is added during the coating process of reconstituted tobacco leaves, and the addition amount is 0.08%, and it is applied on wrappers , the coating addition amount is 11%, which can improve the appearance and sensory quality of reconstituted tobacco leaves and wrappers, harmonize with smoke, reduce the irritation of smoke, enrich the aroma, have the characteristic aroma of roasted coffee, and make the appearance and color close to cigars. Naturally even.

Test Example 1: Comparative Evaluation of Application Appearance and Sensory Effects

The appearance and sensory evaluation of the color-enhancing and flavor-enhancing proline Maillard reactants prepared in Examples 1-3 in reconstituted tobacco leaves and wrappers were carried out, and the control group was reconstituted tobacco leaves or wrappers without Maillard reactants.

The results show that the proline Maillard reactant provided by the present invention, when applied in reconstituted tobacco leaves and wrappers, can harmonize the smoke, reduce the irritation of the smoke, enrich the aroma of the smoke, increase the roasted aroma, and neutralize the smoke Medium alkaline, soft smoke, and make the appearance of natural and uniform color, close to the color of cigar smoke.

Table 1. Appearance and sensory evaluation of proline-Maillard reactants in reconstituted tobacco leaves and wrappers

Test Example 2: Acid Value Comparison of Proline Maillard Reactants

Use a UV spectrophotometer to compare and detect the acid value of the proline Maillard reaction product and its control. The control group a is proline: the Maillard reaction product with a molar ratio of glucose of 1:1, and the control group b and control group Group c is a Maillard reactant with a mass ratio of proline to complex sugar source of 1:1, and other conditions are the same.

The acid value of table 2 proline Maillard reactant

Example 1 control group a Example 2 control group b Example 3 Control group c acid value 25.1 0.25 22.3 0.08 24.9 0.12

The results show that the acid value of the proline-Maillard reaction product produced by the process conditions of the present invention is greatly improved, and when applied to reconstituted tobacco leaves and wrappers, it can neutralize the alkalinity of the flue gas when burning , soft smoke, reduce smoke irritation.

Test Example 3: HS-SPME-GC/MS Comparative Analysis of Volatile Components of Proline Maillard Reactants

Take by weighing proline Maillard reactant (the molar ratio of proline and reducing sugar is 2:1) sample and proline Maillard reactant control (the molar ratio of proline and reducing sugar is 1:1, other Reaction conditions remain the same) each 1g, respectively placed in 15mL special headspace extraction vials, select 100μm PDMS extraction head, aged at 250°C for 30min, and then insert the extraction head into the proline-glucose Maillard reaction After extraction at 80°C for 60 minutes, GC/MS analysis of volatile components was carried out in a 15mL dedicated headspace extraction sample bottle of the compound. The analysis results are shown in Figure 1 and Figure 2.

GC/MS analysis conditions

(1) Chromatographic conditions: the initial column temperature is 50°C, keep for 2min, raise the temperature to 180°C at a rate of 8°C/min, keep for 1min, then raise the temperature to 280°C at a rate of 18°C/min, and keep for 30min; the carrier gas is helium Gas (He, purity 99.99%), constant flow mode, flow rate 1.0mL/min; split injection mode, split ratio 1:10, no solvent delay; inlet temperature 250 ° C.

(2) Mass spectrometry conditions: ionization method: EI source; electron energy: 70eV; multiplier tube voltage: 1.2kV; ion source temperature: 230°C; quadrupole temperature: 150°C; interface temperature: 280°C, transmission line 280°C; scanning Range: 33-350m/z. The NIST standard library was used for search and analysis, and the relative percentage of the compound was calculated according to the peak area normalization method.

Table 3 HS-SPME-GC/MS analysis of volatile components of proline-glucose Maillard reaction product

As can be seen from Table 3, adopt the HS-SPME-GC/MS method to identify 76 kinds of volatile components altogether from the proline Maillard reactant (proline and reducing sugar molar ratio 2:1) sample of the present invention , including 18 heterocyclic compounds, 15 esters, 14 alcohols, 13 hydrocarbons, 8 ketones, 6 acids, and 3 alkenes. According to the area normalization method, the relative percentage of these 76 volatile components is 73.39%, the highest content of aldehydes is 42.94%, the second highest is esters 9.4%, alcohols 4.75%, hydrocarbons 3.91, ketones Alkenes 2.74%, Acids 2.28%, Alkenes 0.77%. As far as single substance is concerned, 5-(1-piperidine)-2-furfural is the highest at 35.38%, followed by 5-Hydroxymethylfurfural 7.04%, Isobutyl acetate phthalate 3.23%, heptanoic anhydride 1.83%, (Z)-9-hexadecenoic acid methyl ester 1.66%, cetyl alcohol 1.39%, 3-hydroxy-á-dihydroturkone 1.02% Wait. And proline Maillard reactant control (the molar ratio of proline and reducing sugar is 1:1,) identified altogether 59 kinds of volatile components, including 17 kinds of heterocyclic compounds, 15 kinds of esters, 5 kinds of alcohols There are 7 kinds of hydrocarbons, 5 kinds of ketones, 7 kinds of acids, and 2 kinds of phenols. According to the area normalization method, the relative percentage of these 59 volatile components is 63.23%, and the variety of heterocyclic compounds is the largest. , single substance, palmitic acid content is the highest, reaches 12.60%, secondly acetic acid is 8.45%, and phthalic acid isobutyl acetate is 7.21%, in proline Maillard reactant of the present invention, total volatility The types and relative percentages of ingredients increase, the aroma is richer, and the types and relative percentages of irritating ingredients decrease.

Among the volatile components of the proline-Maillard reactant of the present invention, 5-(1-piperidine)-2-furfuraldehyde is the material with the highest relative content; 5-hydroxymethylfurfural is composed of monosaccharide compounds such as glucose Aldehyde compounds with furan ring structure, which are dehydrated under high temperature and other conditions, are one of the typical products of Maillard reaction, widely exist in food, and have protection for vascular endothelial cells and mouse carbon tetrachloride liver injury model It is also a precursor substance for the conversion of 2,5-furandicarbaldehyde, etc.; capry cheese, rancidity, astringency, fruity aroma after dilution; limonene is an "active odor substance" with a lower threshold in alkanes, which has Fresh lemon and citrus aroma; β-patchoulene is a sesquiterpene component; butyl heptanoate has herbal and weak raw apple-like fruity aroma; Paraffins have certain aroma characteristics; saturated fatty acids such as lauric acid and myristic acid can give the smoke a waxy, fatty and soft flavor; ethyl laurate has a unique floral and fruity aroma, cetane Alcohol has a rose aroma; ethyl palmitate has a fat, spoilage, fruity, sweet and so on. All these volatile components constitute the special flavor of the proline-glucose (2:1) Maillard reactant, which can coordinate with the smoke, soften the smoke, reduce the irritation of the smoke, and enrich the aroma of the smoke.

The above is only a specific embodiment of the present invention, but the scope of protection of the present invention is not limited thereto, any changes or substitutions that can be easily imagined by those skilled in the art within the technical scope disclosed in the present invention, All should be covered within the protection scope of the present invention.

Claims (8)

1. A method for preparing a proline Maillard reactant for color enhancement and aroma enhancement, is characterized in that it may further comprise the steps: (1) Raw material preparation; prepare the Maillard reaction substrate, catalyst and water, wherein the Maillard reaction substrate is proline and sugar source, the sugar source is reducing sugar or complex sugar source, and the complex sugar source is coffee bean extraction compound of reducing sugar and fermented coffee bean extract; when the sugar source is reducing sugar, the molar ratio of proline to reducing sugar is 2 to 8:1; when the sugar source is complex sugar source, the proline and compound The mass ratio of the sugar source is 2-5:1, the catalyst accounts for 0.2-6% of the mass of the Maillard reaction substrate, and the mass ratio of water to the reaction substrate is 1-10:1; (2) Industrial production: first add water to the reaction tank, start the stirring motor, heat to 50-60°C, add proline and sugar source in a certain proportion in turn, stir fully, and then add the catalyst until completely dissolved; During the process, the process conditions of the Maillard reaction tank are set at a temperature of 92-180°C, the stirring motor is kept on, and the reaction time is 3-24 hours; (3) Finished product: After the reaction, the reactant is naturally cooled to 35-40°C in the reaction tank, filtered through a sieve of 80-100 mesh, filled with a specification of 25+0.1 kg/barrel, and stored at room temperature and protected from light. 2. the color-enhancing and aroma-enhancing proline Maillard reactant preparation method as claimed in claim 1 is characterized in that: the preparation method of described fermented coffee bean extract is: the mass ratio of coffee bean meal and water is 1:10-50, composed of gentiobiase, endo-cellulase, exo-cellulase, neutral and alkaline protease, and active dry yeast Luxie according to the mass ratio of 0.1-0.3:0.5-1: 0.5～1: 0.5～2: 0.5～1: 0.5～1, stir evenly, carry out compound fermentation on coffee bean meal, the fermentation conditions are pH6～10, 28～38℃, time 2～12h, then 90～95℃ Reflux extraction in a constant temperature water bath for 1 to 3 times, combine the filtrates, concentrate under reduced pressure to a relative density of 1.1 to 1.3, and then obtain the fermented coffee bean extract. 3. the color-enhancing and aroma-enhancing proline Maillard reaction product preparation method as claimed in claim 2, is characterized in that: described active fragrant dry yeast and enzyme are food grade, the enzyme of gentiobiase The activity of endo-cellulase, exo-cellulase, neutral and alkaline protease is 20,000-200,000 u/g, and the compound enzyme and active dry yeast 0.1-0.5% of the mass of coffee bean meal. 4. The method for preparing color-increasing and aroma-enhancing proline Maillard reactants as claimed in claim 1, characterized in that: when the complex sugar source is a compound of reducing sugar and fermented coffee bean extract, the reducing sugar The mass ratio of the total amount to the fermented coffee bean extract is 1:1. If there are two or more reducing sugars, each reducing sugar is in an equal mass ratio. 5. the color-enhancing and aroma-enhancing proline Maillard reaction product preparation method as claimed in claim 1 is characterized in that: described reducing sugar is glucose, xylose, galactose, arabinose, maltose, white granulated sugar, brown sugar , caramel, corn syrup, or any combination of several, all of which are above food grade. 6. the preparation method of proline Maillard reactant for color enhancement and aroma enhancement as claimed in claim 1, is characterized in that: described catalyst is ammoniacal liquor, α-methylbenzaldehyde, formaldehyde, acetaldehyde, propionaldehyde, iso One or more of valeraldehyde and vitamin C. 7. The application of the color-enhancing and aroma-enhancing proline Maillard reactant prepared by the method according to any one of claims 1-6 in the reconstituted tobacco leaves is added when the reconstituted tobacco leaves are coated, and the amount added is according to the mass percentage 0.05 to 1%. 8. The application of the color-enhancing and aroma-enhancing proline Maillard reactant prepared by the method according to any one of claims 1-6 in the wrapper, and the coating addition amount is 2-12% according to the mass percentage.